This scallop pasta recipe with tomatoes, garlic, and zucchini is my family's favorite summer meal!
Ingredients
- 1 pound dry fettuccine pasta
- 0.25 cups olive oil
- 3 cloves garlic , minced
- 2 zucchinis , diced
- 0.5 teaspoons salt
- 0.5 teaspoons crushed red pepper flakes
- 1 cup chopped fresh basil
- 4 romas (plum) tomatoes , chopped
- 1 pound bay scallops
- 2 tablespoons grated Parmesan cheese
Instructions
-
1
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
-
2
Meanwhile, heat oil in a large skillet; stir in garlic and cook until tender. Add zucchini, salt, and red pepper flakes; sauté for 10 minutes. Stir in chopped tomatoes, bay scallops, and fresh basil; simmer for 5 minutes, or until scallops are opaque.
-
3
Pour sauce over cooked pasta and serve with grated Parmesan cheese.
Nutrition Facts
Per serving
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